Some news from France, CCXXVIII

Ok so back to my channel lol! thank you for reading me, its always a pleasure. If you like the world, travel, good food, sports , the good life than you are in the right spot Paris1972-Versailles2003.com  Going strong thanks to you all since November 2010! and already 2025 posts!

Now, let me tell you a bit on what is going on that I like in my belle France!

Ok so the bus routes in Paris change from this April 20th so be aware, love the bus, is above ground and see more of beautiful Paris! Some examples of my old routes are Gare St Lazare to Gare Montparnasse on bus 94 30 minutes; Gare St Lazare to Opera Garnier bus 27 7 minutes; Gare St Lazare to place de l’Etoile (Arc de Triomphe) bus 22 15 minutes. Gare Montparnasse to Rue de la Féderation on bus 82 30 min still intact my current line. However, an example of the changes are on the rue d’Estrées,loses its bus stop of line 28 . The rue d’Estrées , behind the école militaire, is preparing to lose its line 28. From tomorrow Saturday in fact, in favor of the new bus network in Paris, the line slightly modifies its route. It will always leaves Saint-Lazare but will stop now in Montparnasse, and no longer Porte D’Orléans. The bus 28 will no longer make the little hook by Avenue de Lowendal, place de Fontenoy and Rue d’Estrées, but will draw straight on Avenue de Duquesne. A stop actually lost: Fontenoy-UNESCO.! More info at RATP here: Official RATP bus transports Paris

Something I have told you before is now finally here! Eataly the immense Italian food court opens its doors this past April 12 at noon in the Marais, in Paris. It is organized around a central square, the “Piazza”, closed by a glass roof. The grocery part responds to the Platonic idea of a good transalpine supermarket: foison pasta, olive oil galore, dried mushrooms, Genoese pestos and Trapanese..etc.. Nearby, there are counters where you can buy takeout cheese, cold cuts, fresh pasta, and a bakery open from 7h (7 am).

Of course, most of the food comes from Italian producers. But  the mozzarella is made with milk from Auvergne!  And 50% of the meat comes from Burgundy or Normandy. The meat counter is also held by a Parisian butcher. To tackle the hexagonal market, the restaurant chain founded in Turin in 2007 saw the big things: 2 500 square meters, seven restaurants, 3 000 products referenced in the grocery department. With BHV and Galeries Lafayette, with whom the chain of restoration has signed the exclusivity of its franchises in France. Eataly Marais Paris more info here: https://www.eataly.net/fr_fr/magasins/paris-marais/

It’s already been three years since the transalpine restoration explodes in Paris, and eleven months that big Mamma inaugurated its Felicita, (also mention in my previous news posts) a huge restaurant area 100% Italian in the 13éme arrondissement.  More on Felicita here:  https://www.lafelicita.fr/#1

One of the classic recipes of my belle France. I share with you the ones from my family and many others here!  Paris-Brest, you know it! Ok your difficult part will be to convert the metric system into the Anglo types sorry, you can do it!!

Preparation time: 40 min; Cooking time: 50 min; a bit difficult but with these recipe you can do it too!  Ingredients for 6 to 8 cakes: for cabbage dough, 100 grams of mild butter, 10 g of sugar, 200 g of flour, 5 or 6 eggs, 20 g of crushed almonds, for custard: 1/2 liter of milk, 4 egg yolks, 50 g of sugar; 50 g of flour. For Italian meringue: 3 egg whites, 120 g of semolina sugar, water. For Praline cream: 3 egg yolks, 50 g sugar, 150 g pomade butter, 60 g Praline paste (or powdered Praline).:

Step 1: cabbage paste: place 3 decaliters of water (ok American friends this is about 0,2 quarts or less than a quarter of it) , butter, sugar and a pinch of salt in a saucepan and bring to a boil. Remove from the heat, pour the flour at once, and mix with the wooden spoon. Stir the eggs one by one, stirring vigorously. With a socket pocket, the bed in the shape of crowns (10-12 cm in diameter) on a baking sheet. Brown egg and sprinkle with slivered almonds. Bake at 180 °C (ok ok ,350 degrees F) for 30 to 40 min, then let cool on fire, open door. Leave the oven and let cool. Slice the crowns in half.

Step 2: custard: whiten the eggs vigorously with the sugar. Add the sifted flour and a pinch of salt. Boil the milk and stir-fry the boiling milk on the pan. Pour into the Pan without stirring until the cream thickens.

Step 3: the Italian meringue: pour the whites into the robot’s tank. Heat 3 tbsp. of water with 100 g of sugar on low heat. When the temperature reaches 110 °C (230F), beat the whites with 20 g of sugar, at maximum speed. When the syrup is at 118 °C (244F), pour it into a net on the tank wall, and let it rotate with the whites at medium speed for about 10 minutes. Keep it in reserve.

Step 4: Praline cream: heat 1 tbsp. of water and the sugar in the Pan up to 115 °C (. Whisk the yolks to the drummer. Pour the sirloin syrup over the robot tank wall and beat at high speed until the mixture blends. Add the butter in pieces, and then stir in the Praline. Assemble the three devices to the spatula. With a fluted sleeve, garnish the lower parts of the crowns. Add the covers. Sprinkle with icing sugar. Ok easy piece of cake we did with the boys so you can do it too. Let me know ok lol!

Who will save the Beaujolais? In the absence of investments, the vineyard lost 40% of its surface area and 50% of its turnover in 15 years. Moreover, if consumers often place them first in Burgundy, is wrongly associated with the Rhone Valley. Most folks dislikes Beaujolais but loves Morgon. Except that Morgon is a Beaujolais!.  One of the ten vintages that counts the vineyard, and probably the best known with the Saint-Amour.

The problems are two: First, the vineyard is in poor condition. In the absence of investments and means, the vine is wasting. Second, it is the oldest in France, which is not a blessing, since replacing it is expensive. The cellars and the winery are no better. It will take a good decade to make the Beaujolais pimping. But to do so, the difficulty should be  to seduce consumers again.  Let’s see the good side; the Beaujolais is the second most famous wine appellation after  Champagne. The bad? Its fame does not come from its quality but from the operation “Beaujolais Nouveau”, to the global success. Yet there is no shortage of assets, between vintages with excellent value for money, delightful landscapes, iconic winegrowers.

In the beginning, the Beaujolais was great. In 1936, when the first AOC wines were born in the country, the Beaujolais Crus were like Chénas or Moulin-à-Vent made prized custody wines, which are sold at the same price as those of Pommard, Corton or Châteauneuf-du-Pape. Then, in the 1980’s, operation “Beaujolais Nouveau” spreads like wildfire: to market a wine produced in September from the third Thursday of November, so very young and without waiting for the following spring. And everything changes.  The event was built up by Parisian bistros, the English, party enthusiasts and the media. It has become a global event that has not been mastered. We were not able to keep the counterweight of the terroirs. There was a tsunami of unique thought, everyone rushed into it.  To be follow its course because it does not look good….Official site on Beaujolais more info on them here: https://www.beaujolais.com/en

In the never ending saga of the yellow vest or gilets jaunes will be difficult to know  where these yellow vests will manifest in Paris. Some events evoke the Champs-Élysées, others the area of Notre-Dame. But the big Avenue will be forbidden to access for the fifth consecutive Saturday, while the ïle de la Cité, and the outskirts of the capital will this time also be  inaccessible to the demonstrators, as has already indicated the Prefecture of police. Even if the yellow vests call to converge on Paris this Saturday , rallies are also advertised in other cities, as in Lille, Lyon, or even Bordeaux. The fear of new actions of the black blocks that is a mysterious group The Black blocks Paris called on Facebook to make it a black Saturday on the Champs-Élysées…Stay out.

On a better note, they fought the flames all night. They saved works of art. This past Thursday, a huge tribute, full of emotion, was rendered to them. This past Thursday afternoon, the firefighters of Paris were celebrated and honored by the Parisians and tourists present on the parvis of the City/Town Hall during a ceremony organized for “those who saved Our Lady”. “I want to tell you our infinite gratitude, our eternal recognition and I will propose to the next Council of Paris (next June) that you be granted the honorary citizenship of the city of Paris, to honor this Act of bravery and your commitment on a daily basis” announced Anne Hidalgo, the Mayor of Paris addressing the fire brigade. A distinction that will undoubtedly be unanimous with politicians and Parisians alike.Amén!! More on the City of Paris webpage: https://www.paris.fr/actualites/notre-dame-ceremonie-d-hommage-jeudi-devant-l-hotel-de-ville-6713

And of course, my Versailles could not be left behind and on one of its action very unique was this  The Château de Versailles  proceeds of an auction of 25 cabinets of Château Mouton Rothschild which was to be devoted to the restoration of the Château de Versailles will eventually be assigned to the restoration of the Notre Dame Cathedral of Paris. Go Versailles! More info here in French at the Le Parisien newspaper: http://www.leparisien.fr/yvelines-78/versailles-se-sacrifie-pour-notre-dame-17-04-2019-8055375.php

And to close out on my beloved Versailles. A campus “as in Harvard” for the trades of the Chateau of Versailles, the Minister of National Education announced this past Thursday the creation of a place of life and training dedicated to professional sectors in the heart of the Royal Stables (ecuries). The project to create a campus of excellence in the Royal Stables, dedicated to the trades of the castle: gastronomy, green spaces, crafts and building trade on heritage properties.Go Versailles! These are the Royal Stables: http://en.chateauversailles.fr/discover/estate/royal-stables

And to close out the latest news post on something near me ; Ïle de Groix,by the coast of  Lorient in my lovely Morbihan, go fishing for  the day and a maze of streets in Locmaria on the wild coast, facing the ocean, this small port and its maze of alleys form an ideal setting for a stroll. The dundees, these old tuna boats (Groix having once been the first port of tuna in France), have disappeared. But at low tide, the bay remains a good spot for fishing on foot (shrimp, abalone and crab for the lucky). Around the lighthouse, the beach and its rocks belong to the geological nature reserve François Le Bail, due in particular to the presence of blue cellophane, a rare rock. Nearby, the trail leads to the plage des Sables rouges (red sands beach) , whose minerals have earned Groix its nickname of île aux grenats (garnets island). It is one of the only convex beaches in Europe, that of the great sands advances in the sea. Another peculiarity: it moved several hundred meters in the second half of the 20C. Still as immense, it offers, with its white sand, its water in fifty shades of blues and its wooded cliffs, a breathtaking spectacle, worthy of an exotic island.Indeed crowded in Summer but worth the visit. More info here: http://www.groix.fr/

And there you something for everyone lol! Well I take them all! I am working on Good Friday in France but will have Monday off as Easter Monday and so a 3 days weekend. Do not know where as with us its always last minute. Happy Easter, Joyeuses Pâques, Feliz Pascua!!!

And remember, happy travels, good health, and many cheers to all!!

 

 

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